Caribbean Pantry
Callaloo
A green so central to Caribbean cooking it gave its name to a whole dish.
Épinard péyi · Callaloo · Espinaca del Caribe
Quick facts
- Origin
- West Africa and the Pacific, adapted across the Antilles
- Family
- Amaranthaceae
- Flavour profile
- Mineral, earthy, faintly sweet with a silky texture when stewed
- Seasonality
- Rainy season, June to December
- Category
- Leafy greens
- Aliases
- Dasheen bush, Amaranth greens, Bhaji
- Calories / 100g
- 23 kcal
Caribbean Pantry
The story behind this ingredient
Callaloo names both a leaf and a dish. In Trinidad it is dasheen bush simmered with coconut and crab; in Jamaica it is amaranth sautéed with thyme. The word itself carries West African roots, one of the clearest culinary survivals of the Middle Passage.
Culinary uses: Callaloo soup · Sautéed greens · Patties · Rice dishes
Recipes with Callaloo
Chefs who love this ingredient
Caribbean Chefs Academy
Learn it at the Academy
Caribbean Chefs Academy
Callaloo & Coconut
A four-session course on Caribbean greens, coconut extraction and one-pot cooking.
- Sat, 3 Oct 2026, 16:00 · 240 min
- Port of Spain, Trinidad · In person · TTD 850
Caribbean Culinary Ecosystem